Classic Potato Latkes

Classic Potato Latkes are a beloved traditional dish that brings warmth and comfort to any table. Made from simple ingredients such as large potatoes, onions, flour, egg, kosher salt, and black pepper, these crispy potato pancakes are a staple during holidays like Hanukkah, but also enjoyed year-round.

To make Classic Potato Latkes, start by grating the large potatoes and onions using a box grater or a food processor. It’s important to squeeze out the excess liquid from the grated potato mixture using a clean kitchen towel or cheesecloth. This ensures that the latkes will be crispy and golden brown when fried.

Next, combine the potato mixture with flour, egg, kosher salt, and black pepper. Shape the mixture into small patties and fry them in canola oil over medium-high heat until they turn a lovely golden brown. After frying, transfer the latkes to a paper towel-lined plate to remove any excess oil.

Classic Potato Latkes can be served with a dollop of apple sauce or sour cream, adding a touch of sweetness or tanginess to complement the savory flavors. Whether enjoyed as a side dish or the main attraction, these crispy latkes are sure to be a crowd-pleaser.

In summary, Classic Potato Latkes are a delicious and nostalgic dish made with shredded potatoes and onions, mixed with flour, egg, kosher salt, and black pepper. Fried to perfection in canola oil, these golden brown delights can be paired with a side of apple sauce or sour cream for a delightful culinary experience.

Ingredients

The Classic Potato Latkes are a delicious and traditional dish that are perfect for any occasion. To make these scrumptious potato pancakes, you will need a few key ingredients. First, you will need russet potatoes, which provide the ideal starchy texture for the latkes. The russet potatoes should be peeled and grated using a box grater or a food processor.

Next, you will need a yellow onion, which adds a wonderful flavor to the latkes. The onion should be finely chopped or grated. You will also need eggs, which help bind the ingredients together.

For a gluten-free option, you can substitute the traditional all-purpose flour with arrowroot flour. Arrowroot flour is a great alternative as it provides a similar consistency and does not contain gluten.

In addition to these main ingredients, you can also add spices and seasonings such as salt, pepper, and garlic powder to enhance the flavor of the latkes.

These versatile latkes can be enjoyed on their own or served with a dollop of sour cream or applesauce for a delightful twist. So gather your ingredients and get ready to enjoy the classic potato latkes – a crispy and savory delight that will surely satisfy your cravings!

Preparation

Preparation:

• 2 large Russet potatoes (about 1 pound), scrubbed and cut lengthwise into quarters
• 1 large onion (8 ounces), peeled and cut into quarters
• 2 large eggs
• ½cup all-purpose flour
• 2 teaspoons coarse kosher salt (or 1 teaspoon fine sea salt), plus more for sprinkling
• 1teaspoon baking powder
• ½ teaspoon freshly ground black pepper
• Safflower or other oil, for frying

Cooking

1. Scrub and cut the Russet potatoes into quarters lengthwise.

2. Peel and cut the onion into quarters.

3. In a large bowl, beat the eggs.

4. Add the all-purpose flour, coarse kosher salt, baking powder, and freshly ground black pepper to the bowl and mix well.

5. Use a grater or food processor to grate the potatoes and onion into the bowl with the egg mixture.

6. Mix all the ingredients together until well combined.

7. Heat safflower or other oil in a frying pan over medium-high heat.

8. Take a handful of the potato mixture and shape it into a flat patty, squeezing out any excess liquid.

9. Carefully place the potato patty into the hot oil, being cautious of any splattering.

10. Repeat the process with the remaining potato mixture, cooking multiple latkes at a time if the pan allows.

11. Fry the latkes until they are golden brown on both sides, flipping them when necessary.

12. Once cooked, transfer the latkes to a paper towel-lined plate to drain any excess oil.

13. Sprinkle the latkes with additional kosher salt while they are still hot.

14. Serve the classic potato latkes hot with applesauce or sour cream as desired.

To make classic potato latkes, you’ll need a few key ingredients and the right techniques to achieve that perfect crispy exterior and deliciously tender interior. Start by gathering your ingredients, which include russet potatoes, yellow onion, kosher salt, black pepper, matzo meal, eggs, and potato starch. You’ll also need a box grater or a food processor to shred the potatoes and onion, a baking sheet, paper towels or cheesecloth, and oil for frying. Prepare your kitchen by clearing the workspace and having a clean kitchen towel on hand. Now, let’s get started on making these mouthwatering potato latkes!

Pure Potato Latkes

Pure Potato Latkes, also known as classic potato latkes, are pan-fried, crispy potato pancakes that are a beloved dish in Jewish cuisine. Made with simple ingredients like potatoes, onion, garlic, flour, and seasonings, these delicious treats are traditionally served during Hanukkah but can be enjoyed any time of the year.

To make Pure Potato Latkes, start by shredding the potatoes using a box grater or a food processor. It is important to squeeze out any excess liquid from the shredded potatoes by wrapping them in a clean kitchen towel or cheese cloth and pressing firmly. This step ensures that the latkes get a crispy exterior.

Next, grate the onion and garlic and add them to the potato mixture. Season with kosher salt and black pepper, and incorporate flour to bind the ingredients together. Some recipes also call for the addition of potato starch for extra crispiness.

Heat a layer of oil in a skillet or frying pan over medium-high heat. Spoon the potato mixture onto the hot oil, pressing it down gently to form pancakes. Cook until golden brown and crispy, then flip them and cook the other side. Once cooked, transfer the latkes to a paper towel-lined plate to remove any excess oil.

Pure Potato Latkes can be served as a savory appetizer or side dish. They are delicious on their own, or you can pair them with sour cream or applesauce for dipping. The combination of the crispy exterior and the perfectly cooked potato shreds inside creates a mouthwatering sensation. Whether you’re celebrating Hanukkah or simply craving a tasty and comforting dish, classic potato latkes are sure to satisfy.

Cooking Notes

Cooking Notes for Classic Potato Latkes:

Before diving into the recipe for classic potato latkes, it’s important to keep a few essential cooking notes in mind. These tips and tricks will help you achieve that perfect balance of golden brown crispiness and fluffy interior in every bite. From the importance of removing excess liquid from the shredded potatoes to the ideal cooking temperature, these cooking notes are key to mastering this beloved dish.

Firstly, when preparing the shredded potatoes for your latkes, be sure to remove as much excess liquid as possible. This can be done by placing the shredded potatoes in a cheesecloth or clean kitchen towel and squeezing out any excess moisture. Removing the liquid will ensure that the latkes cook up light and crispy rather than soggy.

Next, using a food processor or a box grater, shred the potatoes and yellow onion for added flavor. It’s important to use russet potatoes, also known as baking potatoes, for their high starch content, which contributes to a fluffy texture. To prevent the shredded potatoes from oxidizing and turning brown, keep them submerged in cold water until you’re ready to cook.

Once the potato mixture is ready, it’s time to season it with kosher salt and black pepper. Adding a teaspoon of baking powder and potato starch will help achieve a crispy exterior. For those looking to incorporate a twist to the classic recipe, try adding shredded sweet potatoes or a tablespoon of matzo meal for extra texture and flavor.

When it comes to cooking the latkes, use medium-high heat and a generous layer of oil to ensure they cook up golden brown without becoming greasy. Place the latkes on a paper towel-lined plate or baking sheet to absorb any excess oil.

To serve, classic potato latkes are traditionally enjoyed with a dollop of sour cream or applesauce on top. The savory flavors of the latkes pair wonderfully with the tanginess of sour cream or the sweetness of applesauce.

In summary, keeping these cooking notes in mind will help you create the perfect batch of classic potato latkes. From removing excess liquid from the shredded potatoes to mastering the cooking temperature and seasonings, these tips will ensure your latkes turn out crispy, flavorful, and irresistible.